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Heston's Lamb & salsa pittas
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"This salsa is also good with beef, burgers and sausages and tacos." Heston
1 green chilli, deseeded
16 cherry tomatoes, quartered
2 red onions, 1 finely chopped, the other finely sliced
2 cloves garlic, finely chopped
5 coriander leaves
10 mint leaves
Juice of ½ lime
4 Welsh lamb steaks, about 400g
4 pitta breads, toasted
1x¼ white cabbage, very finely sliced
To make the salsa: finely chop the chilli and mix with the tomatoes, the chopped onion and garlic in a bowl.
Finely chop the coriander and mint leaves and add to the bowl then add the lime juice and season with salt and freshly ground black pepper. Allow to sit covered in the fridge for at least 20 minutes.
In the meantime, season the lamb with a little salt and barbecue until cooked to your liking. Once cooked, allow the steaks to rest for 5 minutes.
Slice open the pitta breads and add some finely sliced cabbage and sliced onions to each one. Spoon in some salsa then thinly slice the lamb steaks and add the slices to the pitta. Put a spoonful of yogurt on top of the lamb before serving.
Typical values per serving:
This recipe was first published in August 2011.